Yesterday, Keja and I canned 13 jars of unbelievably good raspberry apple jam and 8 jars of apple sauce. We will post details soon, but this was our first solo foray into jam, and any worries I've had in the past are now gone. Yum!
This recipe is one of my family's favorites. It perfect for cool weather, truly comfort food. It takes a while to prep, but is very worth it.
1 TBSP olive oil
8 chicken thighs, skin on, bone in
1/2 teas. salt
1 teas. pepper
2 teas. garlic powder
1 green pepper, chopped coarse
1 medium onion, chopped coarse
1 4 oz. can green chiles, chopped (spicy or mild)
1 8 oz. package cream cheese
8 large flour tortillas
1 15 oz. can green enchilada sauce
8 oz. cheddar or monteray jack cheese, grated
Heat olive oil in a frying pan with deep sides over medium-low heat. Add chicken thighs and sprinkle with salt, pepper, and garlic powder. Cook, turning over every 5 minutes or so, until cooked through, approximately 30 minutes.
Remove chicken from pan, placing on cutting board, and add peppers and onions and saute until softening, approximately 10 minutes.
Stir green chiles into pepper mixture.
Meanwhile, using two forks, tear chicken off of bone. Keep any skin that is crispy and toss any that isn't.
Preheat oven to 375.
Add chicken back into pan. Cook 2 or 3 more minutes, stirring occasionally.
Dice cream cheese and add into pan, stirring well. Cook 5 minutes or until cheese has melted and is thoroughly incorporated.
Fill each tortilla with 1/8 of the mixture, rolling into a tube shape so filling is completely enclosed within tortilla, and place into an 11x17 pan with at least 2 inch sides.
Pour enchilada sauce evenly over enchiladas and sprinkle on cheese.
Bake for 30 minutes or until cheese is bubbling.
This meal reheats well and is great as leftovers.